Open-face egg salad sandwich
Indulge in the scrumptious delight of an open-face egg salad sandwich, bursting with creamy textures, zesty flavors, and a hint of crunch. Satisfaction guaranteed!
Ingredients:
- 4 large eggs
- 2 thin slices pancetta (about 40g)
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill or chives, plus more for garnish
- ½ teaspoon lemon zest
- Pinch of salt
- Ground pepper to taste
- 2 slices whole-grain bread, lightly toasted
- 2 leaves Boston lettuce
Instructions:
- Start by placing the eggs in a medium saucepan and covering them with cold water. Allow it to come to a boil over high heat. Once it boils, remove the saucepan from the heat and let the eggs sit in the hot water for 8 minutes. After that, drain the water and fill the pan with ice water. Let the eggs cool down in the ice water for around 10 minutes.
- While the eggs are cooling, you can cook the pancetta in a medium skillet over medium-high heat until it becomes crispy, which should take about 3 minutes on each side. Once it's done, drain the pancetta on paper towels and then crumble it into smaller pieces.
- After the eggs have cooled down, peel them and transfer them to a medium bowl to mash them up. Add in the mayonnaise, dill (or chives), lemon zest, salt, pepper, and the crumbled pancetta. Mix everything together well.
- To assemble the dish, top each slice of toast with a leaf of lettuce and 1/2 cup of the egg salad mixture. If desired, you can garnish it with some extra dill (or chives).
Summary:
- Calories: 913 kcal
- Fat: 71 g
- Protein: 39 g
- Carbs: 28 g
- Potassium: 539 mg
- Magnesium: 79 mg